I love chocolate chip cookies, but sometimes I want to diverse my regular recipe, and make it a little different.
These white chocolate chip cookies are crunchy, golden and so tasty. It’s very easy to make and has a little caramelized taste added because of the date-syrup addition to the dough.
Photo: Natalie Levin
White Chocolate Chip Cookies
25-30 cookies
For the cookies:
100 grams soft butter
80 grams light brown sugar
1 tbsp. date syrup
Pinch of salt
1/2 tsp. vanilla extract
1 egg yolk
125 grams all-purpose flour
1/4 tsp. baking soda
100 grams white chocolate chips
Preparation:
- Preheat oven to 170 Celsius degrees.
- In a bowl of a mixer with a paddle-attachment whip butter, brown sugar, date syrup, salt and vanilla until mixture is creamy and very soft.
- Add the yolk and mix until it is absorbed into the mixture.
- Add flour and baking soda and mix just until the dough starts to form.
- Add chocolate and mix until it is evenly dispersed in the dough.
- Roll the dough into small balls about 2-3 cm in diameter, and put on a baking tray lined with baking paper.
- Bake for 10-15 minutes or until golden and set.
- Cool completely and serve.
Notes:
- Keep the cookies in a sealed jar for up to 4-5 days.
- You can use any kind of chocolate you like.
- You can add chopped nuts into dough.
- Instead of date syrup you can use honey or maple. Flavors will vary accordingly.